Oven-Baked Chicken & Paprika Pumpkin

Name: Oven-Baked Chicken & Paprika Pumpkin with Citrus Salad & Herby Walnut Gremolata
Total time: 30 min
Yield: 2
Cuisine: New Zealand
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 sachet Paprika Spice Blend; 1 packet Parsley; 2 Garlic; 1 Orange; 2 Radish; 1 packet Walnuts; 320 g Chicken Thigh; 1 packet Mixed Salad Leaves; 1 Finger Lime Dressing; 1 drizzle olive oil

with Citrus Salad & Herby Walnut Gremolata

Niamh KavanaghUpdated on September 03, 2026

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Calories

:

557 kcal

Protein

:

37g protein

Total

:

30 minutes

Difficulty

:

Easy

Allergens:

Walnut
Soy
Wheat
Gluten
May contain traces of allergens

Oven-baked chicken gets served alongside golden paprika-spiced pumpkin wedges, all finished with a herby gremolata - a classic Italian condiment usually made with lemon, garlic and parsley, here given a twist with orange and crunchy walnuts. A radish and mixed salad leaf side, tossed in a tangy finger lime dressing, rounds out the plate for a fresh, vibrant dinner.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

1 sachet

Paprika Spice Blend

(May be present: Soy, Wheat, Gluten)

1 packet

Parsley

2

Garlic

1

Orange

2

Radish

1 packet

Walnuts

(Contains: Walnut)

320 g

Chicken Thigh

1 packet

Mixed Salad Leaves

1

Finger Lime Dressing

Not included in your delivery

1 drizzle

olive oil

Nutrition

Energy (kJ)2330 kJ

Calories557 kcal

Fat33.2 g

of which saturates6.1 g

Carbohydrate31.6 g

of which sugars22.8 g

Dietary Fibre6.2 g

Protein37 g

Sodium508 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

Preheat oven to 220°C/200°C fan-forced. Cut butternut pumpkin into 1cm-thick wedges.
Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with paprika spice blend, season with salt and toss to coat.
Roast until tender, 20-25 minutes.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

2

Meanwhile, finely chop parsley and garlic.
Zest orange to get a pinch, then peel and thinly slice into wedges.
Thinly slice radish.
Roughly chop walnuts.

3

Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a small bowl and allow to cool slightly.
Return frying pan to medium-high heat with a good drizzle of olive oil. Cook garlic until fragrant, 1 minute.
Transfer garlic oil to bowl with toasted walnuts, then add orange zest and parsley. Stir to combine and season to taste.

4

When the pumpkin has 15 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil.
Add chicken thigh and cook until browned, 2 minutes each side.
Transfer chicken to a second lined oven tray and bake until cooked through, 14-16 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

5

In a large bowl, combine mixed salad leaves, radish, orange and finger lime dressing. Season to taste.

6

Divide oven-baked chicken, paprika pumpkin wedges and radish salad between plates.
Spoon herby orange and walnut gremolata over chicken to serve. Enjoy!